Fudgey Brownies
“This vegan brownie recipe can be gluten free or not. The brownies are delightfully fudgey and gooey.”
Prep time - 10 minutes
Cook time - 40-50 minutes
Difficulty - Easy
Serves / makes - 12
Ingredients
400g caster sugar, I use golden caster sugar
200ml sunflower oil
200ml plant milk
200g rice flour (for gf) or gluten plain flour
100g cocoa powder
4t vanilla essence
1/2t salt
Equipment
Large mixing bowl
Whisk
Mixing spoon
20cm x 20cm brownie pan (I use a 12cm x 35cm pan so my brownies have more edges)
Method
Heat your oven to 170c/325f/GM3.
Put all of the ingredients in a bowl and mix well, using a hand whisk. This will remove the lumps.
Pour the mixture into a brownie pan lined with baking paper.
Bake for around 40-50 minutes in the middle of the oven. Bake until the top and edges are firm but the middle is still soft.
Allow the brownies to cool and they will set more. If you want them less gooey bake for longer. You can bake them again after the first bake, if you need to.
Store the brownies in the fridge, they will last at least a week as the sugar acts as a preservative.
If you like this recipe this is the course for you - Vegan Chef Diploma
In just 12-26 weeks, you will experience a rapid evolution; you’ll go from keen home cook to knowledgeable, skilled, creative chef, ready to take your first step on the cooking career ladder.
